15
To decalcify:
Remove the reservoir from the unit and empty it completely.
Drain internal water tank as described in the above section. Add 1
cup (250 ml) of water and 1 cup (250 ml) of distilled white vinegar to
the reservoir. Return reservoir to the unit. Wait 30 seconds and press
the program button to reset the Steam function at 210˚F (99°C) for 75
minutes. Press the Start/Cancel button and let the oven run until the
"Add water" alert sounds.
Remove the reservoir from the unit and empty it completely. Set oven
to the Steam function at 210˚F (99°C) for 30 minutes. Press the Start/
Cancel button and let the oven run until the "Add water" alert sounds.
While the unit is running, add 1 cup (250 ml) of water and 1 cup (250
ml) of distilled white vinegar to the reservoir. When the “Add water”
alert sounds, return reservoir to the unit. Wait 30 seconds and press
the program button to reset the Steam function at 210˚F (99°C) for 75
minutes. Press the Start/Cancel button and let the oven run until the
"Add water" alert sounds.
Remove the reservoir and rinse out with fresh clean water. Fill the
reservoir halfway with clean water. Return the reservoir to the unit.
Wait 30 seconds and press the program button. Oven will resume
from
the point at which the cycle was interrupted. Let the oven run until
the
"Add water" alert sounds or the timer runs out. Drain the internal
water tank again to fully flush out the system.
TROUBLESHOOTING
Q:
Can you switch functions during cooking?
A:
Yes. See page 8 for instructions.
Q:
Why is my unit beeping?
A:
Steam reservoir is empty. Remove and refill with water, then
replace.
See page 7 for instructions.
Q:
Why is water is leaking onto the counter.
A:
Drip tray is not in place, or it may be full. Always check before
each use and empty after use.
14
Recipe Booklet
TABLE OF CONTENTS
French Toast Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . . . 15
Oysters Rockefeller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Spanish Style Mussels with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Chermoula Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Whole Roasted Branzino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Red Chile Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Red Chile Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Beef Tenderloin Roast with Garlic and Herbs . . . . . . . . . . . . . . . . . . . . . . 19
Vinegar Chicken with Peppers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Salmon with Lemon-Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Perfect Roast Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Indoor Clambake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Green Chile Tamales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Asian-Style Pork Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Steamed Pork Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Brussels Sprouts with Pancetta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Soft Pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Buttery Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Rustic Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Molasses Whole Wheat Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Chocolate Chip Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Chocolate Pots de Crème . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Each recipe has the Active and Total Time listed to help you plan your cooking
schedule. Active refers to hands-on prep and cooking time, while Total
includes resting and baking time.
RECIPES
French Toast Strata
Give your family a new twist on French toast this weekend.
Let the strata sit in the refrigerator overnight and
bake it first thing in the morning.
Active Time: 20 minutes Total Time: Overnight plus 3 hours
Makes 8 servings
nonstick cooking spray
4
large eggs
1
cup (250 ml) whole milk
1
cup (250 ml) heavy cream
1
teaspoon (5 ml) pure vanilla extract
1
⁄
3
cup (75 ml) pure maple syrup
2
teaspoons (10 ml) ground cinnamon
1
teaspoon (5 ml) ground nutmeg
¼
teaspoon (1 ml) kosher salt
1
loaf challah bread [1 pound (500 g)]
2
tablespoons (30 ml) packed light brown sugar
2
tablespoons (30 ml) unsalted butter, cut into ½-inch
(1.25 cm) pieces
1. Lightly coat a 9-inch (22.8 cm) square pan with nonstick cooking
spray; reserve.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a
medium bowl. Whisk to completely combine.
3. Using a serrated knife, slice the challah bread into strips that fit the
length of the baking pan. Tightly fit half of the bread strips into the
bottom of the pan and cover with half of the egg mixture. Sprinkle
the top with 1 tablespoon (15 ml) of the brown sugar.
